Indian-Style Seekh Kebab

Recipe View 5 mins In a large bowl, gently combine the ground lamb, finely chopped onions, mint, cilantro, ginger paste, and green chile paste. (5 minutes)

Recipe View 2 mins Incorporate the ground cumin, coriander, paprika, salt, and cayenne pepper. Mix thoroughly but avoid overworking the meat to maintain a tender texture. (2 minutes)

Recipe View 2 hrs Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and deepen. Ensure skewers are submerged in cold water during this time if using bamboo. (120 minutes)

Recipe View 20 mins Divide the chilled lamb mixture into 8 equal portions. With moistened hands, mold each portion around a skewer, forming a sausage-like shape. Ensure the meat is evenly distributed along the skewer and firmly attached. (20 minutes)

Recipe View 30 mins Refrigerate the skewered kebabs for at least 30 minutes to help them firm up and prevent them from falling apart during grilling. (30 minutes)

Recipe View 5 mins Preheat an outdoor grill to medium-high heat. Clean the grill grates thoroughly and brush liberally with vegetable oil to prevent sticking. (5 minutes)

Recipe View 12 mins Carefully place the seekh kebabs on the preheated grill. Cook, turning frequently, until they are nicely browned on all sides and the meat is cooked through. This should take approximately 10-12 minutes, depending on the thickness of the kebabs and the heat of your grill. (12 minutes)

Recipe View 5 mins To ensure doneness, insert an instant-read thermometer into the center of a kebab. It should read at least 160°F (71°C).

Recipe View Remove the seekh kebabs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful kebab. (5 minutes)